Gumbo is a hearty and spicy stew from Louisiana, filled with a mix of seafood, meat, and veggies, perfect for a solo culinary adventure.
Craving a bowl of gumbo that sings with all the rich, savory notes of New Orleans but sized just for you? Get ready to dive into a solo culinary adventure with a recipe that’s as easy as jazz and as spicy as Mardi Gras. Detailed, delicious, and designed for one – this gumbo’s got your name all over it!
Gumbo for One
Are you ready to spice up your solo dining experience? This gumbo recipe is packed with flavors that will take your taste buds straight to Louisiana. It’s zesty, hearty, and perfect for one hungry soul. Get your dancing shoes ready because this dish might just make you get up and dance while you cook!
- Cooking Method: Simmering and Sautéing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: Creole
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 clove garlic, minced
- 1/2 cup sliced andouille sausage
- 1/2 cup peeled and deveined shrimp
- 1/2 cup diced chicken breast
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Cooked white rice for serving
- Sliced green onions for garnish
Cooking Instructions
- Heat olive oil in a medium-sized pot over medium heat.
- Add flour and whisk constantly for 5-7 minutes until it turns a golden brown color—congrats, you’ve made a roux!
- Throw in the onion, celery, and green bell pepper. Cook for about 5 minutes until veggies soften.
- Add minced garlic and cook for another 1 minute. Don’t let it burn!
- Mix in the andouille sausage, shrimp, and diced chicken breast. Cook, stirring often, for 5 minutes.
- Pour in the chicken broth and diced tomatoes. Stir well.
- Add Worcestershire sauce, thyme, smoked paprika, bay leaf, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes, stirring occasionally.
- Remove the bay leaf. Your gumbo is now ready to be devoured!
- Serve it hot over cooked white rice, with sliced green onions on top for that finishing touch.
Suggestions
You can substitute shrimp with crab meat or even go vegetarian by adding more veggies like okra and mushrooms. For a spicy kick, add a dash of hot sauce or cayenne pepper. Garnish options include fresh parsley or a squeeze of lemon juice. Pro tip: Let the gumbo sit for a day in the fridge; the flavors get even better! But who are we kidding, it’s hard to wait.
